Garden medley

Garden medley

Ready in 45 minutes

This fresh from the garden dish can be served both vegetarian or with prosciutto or the ham of your choice. Delicious on bruschetta. I created this in my kitchen in an Italian version.

Top-ranked recipe named "Garden medley"

5 avg, 1 review(s) 100% would make again

Ingredients

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1 large eggplant
1 zucchini
1 bell pepper
2 large portobello mushrooms
1 large tomato
1 egg; beaten
1 tablespoon parmesan cheese
1 tablespoon fresh basil leaves
4 tablespoons olive oil
2 tablespoon balsamic vinegar
italian herbs seasoning
2 cloves Garlic

Original recipe makes 2

Servings  

Preparation

Wash and cut the eggplant in round slices, brush with oil, sprinkle with italian herbs and bake for about 20 minutes. Meanwhile sautee the chopped mushrooms, zucchini, bell pepper, garlic in olive oil in a large pan.

Brush with oil an oven dish and layer the baked eggplant slices, the mushroom mixture, the tomato cut in round slices.If using ham add it now to the medley. Sprinkle with balsamic vinegar.Sprinkle parmesan on top. Add one beaten egg and basil leaves and bake for 20 minutes.Serve and enjoy.

Credits

Added on Award Medal

My garden medley with prosciutto ready for baking. photo by ElenaM ElenaM

Calories Per Serving: 417 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Brush sourdough bread with olive oil and bake for 10 minutes in the oven. Brush with garlic and serve the garden medley on top. [I posted this recipe.]
ElenaM 4 years ago
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